Recipe information
Ingredients for - Leek & mustard vinaigrette with Carmarthen ham
1. 3 large leeks -
2. 3 tbsp good-quality extra-virgin olive oil -
3. 2 tbsp grain mustard -
4. small bunch chives , finely chopped -
5. 18 slices Carmarthen ham or any good quality air-dried ham -
6. 1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella , drained and each cut into 6 wedges -
7. toasted sourdough bread , to serve, optional -
How to cook deliciously - Leek & mustard vinaigrette with Carmarthen ham
1. Stage
Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
2. Stage
Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
3. Stage
Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.
